About This Dish
A thick, creamy soup made from dried split fava beans that is Morocco's ultimate working-class comfort food. Simmered until the beans dissolve into a velvety puree, then served in bowls drizzled with olive oil, a dusting of cumin and paprika, and eaten with crusty bread. Bessara vendors are a fixture of northern Moroccan cities, especially in Fes, Meknes, and Chefchaouen, where they set up steaming cauldrons on street corners before dawn to serve workers their breakfast. At just from 3 MAD per bowl, it is one of the most affordable and nutritious meals in the country.
Ingredients
- 500 g Dried split fava beans
- 6 Garlic cloves, peeled
- 2 tsp Ground cumin
- 1 tsp Paprika
- 4 tbsp Extra virgin olive oil
- 1/4 tsp Cayenne pepper (optional)
- to taste Salt
- 8 cups Water
Instructions
- 1
Soak fava beans overnight. Drain and rinse.
- 2
Place beans and garlic in a pot with fresh water. Bring to a boil.
- 3
Reduce heat and simmer for 45-60 minutes until beans are completely soft and falling apart.
- 4
Blend with an immersion blender (or mash thoroughly) until smooth and creamy.
- 5
Season with salt and adjust consistency with water — it should be like thick cream.
- 6
Ladle into bowls. Drizzle generously with olive oil.
- 7
Sprinkle with cumin, paprika, and optional cayenne.
- 8
Serve with crusty bread for dipping.
Tips & Tricks
- The soup should be smooth and pourable — add water as needed.
- Good quality olive oil makes a huge difference as a finishing drizzle.
- Bessara thickens considerably as it cools. Always thin with hot water when reheating.
- For extra richness, stir in a tablespoon of olive oil before blending.